Billecart-Salmon Brut Reserve for New Year’s (or anytime, really)

Dec 28, 12 Billecart-Salmon Brut Reserve for New Year’s (or anytime, really)

Posted by in Champagne

Going on three weeks now here in Thailand with no champagne, not sure if I’m going to be able to hold out until New Year’s Eve for a glass  of bubbly.  That is something that no New Year’s Eve celebration would complete without at the very least  something sparkly to toast in the coming year. One of the champagnes I had a glass of before I left was the Billecart Salmon Brut Reserve NV to remind me of what I would be missing while I was away. Although I do adore Billecart vintages and their Sous Bois is another of their champagnes that seems to be a bit different everytime I try it, their NV is one of my stand-bys. Their current non vintage is a blend made up equally of 1/3 of each of chardonnay ,  pinot noir and pinot meunier and they are all come from either Premier Cru or Grand Cru vineyards, which means that they are some of the best grapes around. Having only 8g/l of residual sugar doesn’t make this an especially dry champagne but it certainly does have a freshness and crispness that makes drinking it such a delight. One thing I always find in Billecart is a delicious toastiness along with a long citrus finish. I especially like this one as an aperitif, it goes down very easy I’m not sure if we’ll be able to get our hands on Billecart Salmon here on the island of Koh Lanta, so if you’re lucky enough to have this on New Year’s Eve, have a drink for me. Cheers! Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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Taittinger and Indian cuisine – can it handle the spice?

Apr 30, 12 Taittinger and Indian cuisine – can it handle the spice?

Posted by in Champagne, Food and Wine, France, restaurants

My regular readers know of my fondness for champagne, some might say obsession, but can I be blamed when champagne is such a versatile wine? Just when I think I have found the best food matches for champagne, along comes a new combination that makes me add another feather to champagne’s cap. I was invited to dinner at Moti Mahal to see what Taittinger could do when paired with Indian cuisine as well as meet Clovis Taittinger, the next in line at Taittinger. Clovis was in town last week to show off what his family champagne can do when paired with Indian cuisine.Clovis is known as a bit of a wild man and upon meeting him, I could see why – rushing down the stairs, slightly disheveled hair with impish smile and friendly air. He’s like a French, slimmer, darker version of our Mayor, Boris Johnson – and just as amusing. He had us all chuckling within 1 minute of opening his mouth,  something about the Kama Sutra and champagne, I think. Anyway, Clovis went on to tell us a bit about what he thinks makes Taittinger special – the quality and consistency of their wines is their calling card. Their wines are made with a high percentage of chardonnay which they believe gives them the finesse, elegance and delicacy that one expects from Taittinger. When queried about the best years, he replied he doesn’t remember the years, just the moments. A good way out of giving a straight answer he later admitted! While nibbling on an assortment of canapes we sipped the Taittinger Comtes de Champagne Blanc de Blanc Brut 2000. Made from 100% grand cru chardonnay it’s a charming wine, Clovis defining it as a “dancing champagne” and if any champagne would do that, it would be the Comtes, great as an aperitif. Roasted beetroot and peanut salad with a lentil dumpling and yoghurt Chaat was served with the Taittinger Brut Prestige Rosé NV. The sweetness of the beetroot was enhanced by...

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